Almond Fingers (Thaktila)

• 3 1/2 cups flour
• 1/2 cup olive oil
• 2 None egg yolks
• 1 2/3 cups blanched almonds, toasted and finely chopped
• 1 1/2 tsp ground cinnamon
• 2 tbsp sugar
• 1 None egg white, lightly beaten
• None None Vegetable oil, for deep-frying
• None None FOR THE HONEY SYRUP
• 1 cup sugar
• 1 cup honey
• 1 None cinnamon stick
• 1 strip lemon peel
• 1 tsp lemon juice
• 2 None whole cloves

1. Sift the flour into a large bowl. Stir in the olive oil, 1 cup water and egg yolks. Knead the dough on a floured work surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
2. Meanwhile, for the honey syrup, stir all ingredients and 2 cups water in a medium saucepan on medium heat until the sugar dissolves. Bring to a boil. Reduce the heat to low; simmer, uncovered, without stirring, for about 15 mins or until the syrup is thick.
3. Combine the almonds, cinnamon and sugar in a medium bowl.
4. Divide the dough in half. Roll as thinly as possible. Cut into 4-inch squares. Place 2 tsp of the nut mixture along the center of each square. Brush the edges with a little egg white and roll into a cigar shape. Use a fork to press the ends to seal. Repeat with the remaining dough and nut mixture.
5. Place the vegetable oil in a large saucepan or wok on medium heat. Heat to 350u0b0F (or until a cube of bread turns golden in 10 seconds). Deep-fry the pastries, 3 or 4 at a time, turning frequently, until lightly browned. Drain briefly on paper towels then submerge in the warm honey syrup. Drain on wire rack over a tray to catch the drips. Serve warm or cooled.

flour, olive oil, egg yolks, blanched almonds, ground cinnamon, sugar, egg white, vegetable oil, honey syrup, sugar, honey, cinnamon stick, lemon peel, lemon juice, cloves

Taken from recipes-plus.com/api/v2.0/recipes/37779 (may not work)